In a bowl, add lime juice, honey, olive oil, ginger and salt. 2. Add chopped chives and give it a little mix. 3. Rest in the fridge for 10-15 minutes. 4. Cut the melons into half and remove the seeds.

Discard the seeds and cut out pieces of the melon using a melon baller. Skewer the melon balls on the cocktail sticks and place small rolled-up slices of Parma ham on the sticks, followed by more ...

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2. Take a melon scooper and start taking out melon balls from it. 3. Once you are done with taking out the melon balls, take the iceberg lettuce and hand tear it to make a small bed inside the melon.